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Kansas Whole Wheat Bread

 Kansas Whole Wheat Bread
We harvested wheat for 36 years, and I was the chief cook for the crew. This lightly textured wheat bread won an award at the Celebrate Kansas Wheat Bake-Off several years ago. —Linda Pauls, Buhler, Kansas
24 ServingsPrep: 20 min. + rising Bake: 35 min.

Ingredients

  • 2-1/2 cups King Arthur Premium 100% Whole Wheat Flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup toasted wheat germ
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons salt
  • 1 cup water
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup mashed potatoes (without added milk and butter)
  • 1/4 cup butter, softened
  • 1/4 cup milk
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 2 eggs
  • 3 to 4 cups King Arthur Unbleached All-Purpose Flour

Directions

  • In a large bowl, combine the whole wheat flour, oats, wheat germ,
  • yeast and salt. In a saucepan, heat the water, cottage cheese,
  • potatoes, butter, milk, honey and molasses to 120°-130°. Add
  • to dry ingredients; beat just until moistened. Add eggs; beat until
  • smooth. Stir in enough all-purpose flour to form a soft dough. Turn
  • onto a floured surface; knead until smooth and elastic, about 8-10
  • minutes.

2 of 2

Kansas Whole Wheat Bread (continued)

Directions (continued)

  • Place in a greased bowl, turning once to grease top. Cover and let
  • rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Shape into two flattened balls. Place on two greased baking
  • sheets. Cover and let rise until doubled, about 45 minutes.
  • With a sharp knife, make a shallow X-shaped cut in the top of each
  • loaf. Bake at 350° for 35-40 minutes. Cover loosely with foil if
  • top browns to quickly. Remove from pans to wire racks to cool.
  • Yield: 2 loaves (12 slices each).
Nutritional Facts: 1 serving (1 slice) equals 163 calories, 3 g fat (2 g saturated fat), 25 mg cholesterol, 259 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein.